Glossary T

The food glossary +++ Popular Articles: 'Tinabal', 'The Glorious Food Glossary', 'Tinumok'

Tahitian "Gold" Vanilla Beans or Tahitian Vanilla Beans refers to the thickest of the three (3) varities of vanilla and almost black in color. They are not as flavorful as Bourbon or Mexican vanilla beans, but are very aromatic, with complex floral aromas, which make them popular in making perfumes.

Tô refers to the main staple food of Burkina Faso. Tô, a kind of paste or a stiff porridge prepared with millet, sorghum or maize/corn flour which is eaten lukewarm and accompanied by a sauce. Sauces are a mainstay of the Burkinabè diet. In Burkina Faso, the most popular sauces are made with baobab and/or sorrel leaves and contain condiments, which vary from region to region. Also, shea butter or groundnut paste is frequently added. Tô is also known as Wu in Bissa and in Mooré it is called Sagabo. Burkina Faso is a country in the center of West Africa, north of Ghana and Ivory Coast.

Trout Meuniere refers to New Orleans dish made of trout served with a rich butter sauce.

Tuo Zanfi refers to the main food eaten by Ghanaians from the Upper East, Northern and upper west Regions. Tuo Zanfi is made with flour from millet or maize.

Tequila Rose refers to a sweet, strawberry-flavored Mexican cream liqueur made from a blend of strawberry cream liqueur and tequila.

Tres Leches which is the Mexican term for "three (3) milks is referring to the rich Mexican cake soaked in 3 kinds of milk, namely; (1) sweetened condensed milk, (2) evaporated milk and (3) whole milk or cream. Hence its name. Tres Leches is also called Pastel de Tres Leches.

  1. Tamales de Fresa
  2. Telebhaja
  3. Tsamarella
  4. Taino

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